Vegan pesto
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Vegan pesto

By Liberty Mendez

Make a vegan pesto to add to pasta, pizzas, salads and sandwiches. It will keep in the fridge for up to a week

  • Prep:5 mins
    Cook:2 mins
  • Easy

Nutrition per serving

  • kcal 574
  • fat 37g
  • saturates 16g
  • carbs 9g
  • sugars 3g
  • fibre 1g
  • protein 43g
  • salt 0.3g

Ingredients

  • 50g pine nuts
  • large bunch of basil, roughly chopped
  • 2 tbsp nutritional yeast
  • 150ml olive oil, plus extra for the jar
  • 2 garlic cloves, roughly chopped
  • ½ lemon, juiced

Method

  1. Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Set aside to cool. 

  2. Blitz the pine nuts with the remaining ingredients in a food processor until smooth. Season to taste. 

  3. Spoon the pesto into a jar and top with a thick drizzle of olive oil. Will keep stored in the fridge for up to a week. 

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